Carrot Cake Pancakes
with Whipped Brown Sugar-Cream Cheese Frosting
What's better than carrot cake? Getting to eat it for breakfast of course! These carrot cake pancakes are soft and fluffy with a hint of cinnamon and plenty of whipped brown sugar-cream cheese frosting to top!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Carrot
28 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tbsp
Maple Syrup
2 g
Cinnamon, ground
(May contain traces of: Mustard, Soy, Wheat, Tree nuts, Peanuts, Sulphites, Sesame, Milk, Triticale)
1 unit(s)
Cream Cheese
(Contains: Milk)
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May contain traces of: Soy, Egg, Tree nuts, Barley)
100 g
Bacon Strips
Not included in your delivery
5 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Peel, then grate carrot. Measure 1 cup loosely packed carrot, then set aside.
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- When bacon is done, transfer to a paper-towel lined plate.
- Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Meanwhile, combine Breakfast Baking Mix, cinnamon and 3/4 cup water in a medium bowl, then whisk until smooth. Stir in 1 cup grated carrots until combined.
- Heat the same large non-stick pan over medium heat.
- When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. (NOTE: Do not use softened butter for this step.)
- When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
- Transfer pancakes to a plate, then cover with foil to keep warm.
- Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
- Combine 2 tbsp softened butter and brown sugar in a medium bowl until smooth. Add cream cheese, then beat using a whisk or an electric hand mixer until smooth and fluffy, 2-3 min.
- Divide carrot cake pancakes between plates then top with whipped brown sugar frosting. Sprinkle toasted walnuts over top. Drizzle maple syrup over pancakes, if desired.
- Serve bacon alongside.
